Shaved Brussels Sprouts Salad

Our dear Chef Cassidy Snow is getting married this weekend! Relish had the honour of hosting her wedding rehearsal party and since she wanted Brussels sprouts incorporated into the meal, co-owner Donna-Marie developed this recipe especially for her. If you are not a fan of Brussels sprouts, this salad just might convince you to try them. The hearty sprouts hold up well if you dress them ahead of time. The crisp apples and salty cheese are a simple yet addictive combination. We added some sliced pickled red onions to the top when serving for a beautiful, colourful finish.

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Ingredients...

• 4 cups shaved Brussels sprouts
• 1/2 fennel bulb, thinly sliced
• 1/2 Honeycrisp apple, thinly sliced, then cut into julienne sticks
• 1/2 cup chopped green grapes
• 1/3 cup grated Pecorino Romano cheese
• 1/2 cup toasted slivered almonds*
• 2 green onions, finely chopped

Dressing:

• 1/4 cup labneh or Greek yogurt
• 1 tbsp olive oil
• 1 tbsp chopped capers
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• Salt and pepper to taste
• To Finish: Maldon salt and Sarafino Extra Virgin olive oil, optional

Method...

1. Salad: Trim ends of Brussels sprouts. Using a mandolin, sharp knife, or food processor fitted with a slicing disk attachment, cut Brussels sprouts until they resemble small ribbons. Rinse in a colander under cold water, transfer to a salad bowl and set aside.
2. Thinly slice the white part of the fennel using the same method as the Brussels spouts. Add to the same bowl. Add apple slices, chopped grapes, Pecorino, almonds and green onions; set aside.
3. Dressing: In a bowl, combine labneh, olive oil, capers, lemon juice, lemon zest and oregano. Season to taste with salt and pepper.
4. Pour dressing over salad and toss to coat. Let salad sit at room temperature for 15 minutes before serving. Taste and adjust seasoning.
5. Before serving, finish with an additional drizzle of olive oil and a sprinkle of Maldon finishing salt, if desired.

*To toast almonds, place on a baking sheet and toast in a 350 F oven for 5 to 7 minutes or until fragrant and golden brown.

Serves 4 to 6

Chef Donna-Marie's Notes:

• You can prep this salad hours ahead of time and it even hold up well after it's dressed for a few days. (We tested it and have been eating it for lunch for 3 days - yum!)
• Feel free to play with other additions such as dried cranberries. You can also skip the fennel and grapes for a quick and easy salad.
• I love to serve salads on a platter rather than in a salad bowl. It makes for a really nice presentation. This salad is ideal served on a platter and the Casafina Pacifica selection are ideal for this recipe.

YOU WILL NEED THESE TOOLS TO MAKE THIS SALAD

• OXO Good Grips Hand-held Mandolin
• Casafina Pacifica Serving Bowl or Platter